Looks can be deceiving. Never under estimate how potent this simple plain-looking soup can be.
The first time I heard about this soup, I was wondering so much how it tasted like. I have no idea at all what was the ingredient and how it looks like, but this soup kept coming up in conversations among my Bidayuh friends whenever we talked about Bidayuh traditional foods.
So I asked for the recipe from a good friend, Anya, and she gladly shared it with me. One look at the recipe, I thought it looks pretty familiar, and I can literally tasted and smell it already just by reading it.
And true enough, when all the ingredient came together in the pot, one memory struck in my mind. It brought me back to the time when I was about 7 years old, I had joined a group of much older ladies who happened to have 'man bijo' (which means cookout in Bidayuh), and it was the first time I had this dish. It was spicy, and the aroma from the lemongrass was heavenly. It was so delicious!! I never forget that wonderful memory..
It was pretty similar to the soup I used for my Sup Sago (Linut/Ambuyat), with the exception that I used additional tempoyak (fermented durian) in that dish.
2 cloves of garlic
2 stalk of lemongrass
(The chillies to put as much as you can tolerate)
Salt to taste
1 cup of grated tapioca/cassava
Fermented Durian (Tempoyak)
1. Saute garlic until fragrant.
2. Add in water. Don't forget to lower down your temperature since the pot is very hot, before pouring in the water. Then raise the gas to high to boil the water.
3. Add in lemongrass and sambal belacan. Add in salt.
4. Then add in the grated tapioca bit by bit until the tapioca turn transparent and to required consistency.
5. Serve hot. Enjoy!